70% would make again
Spicy Beef And Pork Empanadas
featured in Empanadas 4 Ways
These Spicy Beef and Pork Empanadas are the perfect handheld snack. They're packed with flavorful meat and veggies, and they're sure to be a hit with everyone at your next party.
Tasty Team
May 05, 2023
Ingredients
for 6 servings
Cashew Cream
- ¾ cup cashews (75 g)
- 6 oz goat cheese (170 g)
- ½ cup cream (120 mL)
- 1 cup milk (240 mL)
- 4 tablespoons sugar
- 1 teaspoon salt
Filling
- ½ onion, diced
- 4 cloves garlic, minced
- ½ lb ground pork (225 g)
- ½ lb ground beef (225 g)
- salt, to taste
- pepper, to taste
- 2 tomatoes, diced
- 1 pear, diced
- 1 apple, diced
- 1 peach, diced
- ½ plantain, diced
- ½ cup raisin (75 g)
- ½ cup almond (70 g), sliced
- ¼ cup pine nuts (35 g)
- 3 poblano chiles
Empanada dough
- 1 cup flour (125 g)
- 1 tablespoon salt
- ½ cup butter (115 g)
- ½ cup milk (120 mL)
- 1 egg, beaten
- egg wash
Garnish
- fresh cilantro
- pomegrante
Nutrition Info
- Calories 1017
- Fat 68g
- Carbs 70g
- Fiber 7g
- Sugar 33g
- Protein 40g
Estimated values based on one serving size.
Preparation
- Blend all the cashew cream ingredients in a blender until smooth. Set aside.
- Fry onion and garlic for a few minutes, then add the ground pork and the ground beef, seasoned with salt and pepper. Continue stirring and browning the meat until cooked through, about 3-5 minutes.
- Add all the fruit, raisins, almonds, and pine nuts, stir to combine, then remove from heat and chill.
- Poach the poblano pepper, remove the skin. Open and remove the seeds and veins, then cut into strips. Set aside.
- Preheat oven to 500˚F (250˚C) (or as high as your oven will go).
- For the empanada dough, mix flour, butter, salt and milk, kneading into a dough. Add egg, then knead until firm.
- Pinch off a bit of dough and flatten into a circle, adding two strips of chile poblano and the meat filling.
- Put a bit of water on your finger and wet the edge of half the empanada. Close the empanada and use a fork to seal the edges.
- Brush with an egg wash before putting on a baking sheet.
- Bake 20-25 minutes or until golden brown.
- Top the empanadas with cashew cream and garnish with pomegranate and cilantro.
- Enjoy!
